• Food Science of Animal Resources
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• v.42 no.4
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• pp.689-711
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• 2022

The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.

• Textile Coloration and Finishing
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• v.28 no.1
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• pp.23-32
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• 2016

This study examined the dyeability of fabrics dyed with rosemary, mint, sage, and thyme herb extracts. The herb extracts were pulverized and characterized by UV and FT-IR analysis. Dyeing properties of herb colorants on cotton, silk and wool fiber and effect of dyeing conditions on dye uptake were compared. The constituents of four different herbs were shown to be similar to each other. The dye uptake of rosemary and sage were shown to be larger than those of mint and thyme regardless of the fiber types. Affinity of herb colorants to protain fibers was higher than to cellulose fiber. Compared with silk and wool, the dyeability of cotton was the worse, the dye uptake of silk and wool fibers were increased along with dyeing time and dyeing temperature. As the dye uptake increased with increasing of the dye concentration, and its isothermal adsorption curves were langmuir type, indicating that ionic bonding was involved in the adsorption of herb colorants to the fibers.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.312-319
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• 2008

The principal objective of was to assess the effects of herb extracts on the antioxidant activity and quality characteristics of Maejakgwa. The total phenolic and flavonoid contents were found to be the highest by a significant degree in the rosemary, lavender, thyme, lemon balm and olive samples, in order. With regard to electron donating ability, increasing concentrations of added herbs resulted in a more significant rise in the DPPH radical scavenging effect in a range of concentrations of between $100{\sim}1000{\mu}g/m{\ell}$. In particular, the rosemary, lavender, and thyme samples were shown to be lower in antioxidant activity than ascorbic acid, but higher than a-tocopherol, thus the antioxidant activities detected in the rosemary, lavender, and thyme samples were considered to be excellent. With regard to reducing ability, increases in the concentration of added herb extract resulted in significant growth. However, the anti-oxidative activity detected in the rosemary extract was indicated to be superior even to that of $\alpha$-tocopherol when added to concentrations of $500{\sim}1,000{\mu}g/m{\ell}$. In our assessment of external appearance, color, flavor, texture, and overall quality, the highest preference was seen in the control group and in the group with 2% added rosemary extract. The lowest score was earned in the group with a 5% addition of rosemary. The functional ingredients and antioxidant activities of the samples were excellent. Our results appear to indicate that rosemary has some value as a natural antioxidant that can prevent oxidation in food.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.970-975
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• 2005

Based on their biological activity, phenols from rosemary extract were evaluated for inhibition of Helicobacter pylori. Contents of total phenolic compounds and inhibition zone of water and ethanol extracts from rosemary were 24.3mg/g and 25.7mg/g, and 11mm, 14mm, and, at $200{\mu}g/mL$ phenol content, 20.9% and 78.2% inhibitory activities were observed, respectively. Electron donating abilities and 2.2-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid cation radicals of water and ethanol extracts were 89.1% and 62.0% and 98.4% and 96.5%, respectively. Thiobarbituric acid reactive substances values of all extracts were lower than that of control. Ethanol extract showed 98.8% angiotensin-converting enzyme inhibitory activity. Xanthin oxidase inhibitory activities of water and ethanol extracts were very high, at 84.8%, 100%, respectively. These results indicated phenolic compounds from rosemary can be utilize as a potential antioxidant, antimicrobial, anti-hypertension and anti-gout sources.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.551-556
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• 1992

To develop natural antioxidant from spices and control thermal oxidation of edible soybean oil, the available antioxidative compounds of various spices were extracted with edible soybean oil. The storage stability of the oil mixed with purified sardine oil and soybean oil containing that extracts at $37^{\circ}C$ were investigated. Furthermore the antioxidative activity of petroleum ether soluble fractions(PESF) obtained from rosemary on the thermal oxidation of edible soybean oil during heating at $180^{\circ}C$ were also investigated. By mixing with refined sardine oil and soybean oil extracts of rosemary, sage of herb spices and mace of seed spices, the oxidative stabilities were remarkably increased. The thermal oxidation of edible soybean oil was also supressed by the addition of 1.0%(w/w) of PESF obtained from rosemary. Rosemary extract exhibited higher antioxidative activity on thermal oxidation of edible soybean oil than butylated hydroxytoluene.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.5
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• pp.325-330
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• 1992

This paper deals with the antioxidative activities of some spices on the autoxidation of refined sardine oil. The various spices powders(120mesh) were added into the refined sardine oil at the level of $0.1\%$ (w/w), and then incubated at $37^{\circ}C$ Among spices tested, herb spices showed higher antioxidative activities than spicy and seed spices. Especially, the antioxidative activities of herb spices on peroxidation of refined sardine oil were most effective in rosemary and sage. Furthermore, the available antioxidative compounds of rosemary and sage were fractionated into petroleum ether-soluble and -insolubles. Petroleum ether-soluble fractions(PESF) obtained from rosemary and sage on the autoxidation of refined sardine oil had a great antioxidative activities. The yields of PESF obtained from rosemary and sage were $10.3\%\;and\;12.6\%$, respectively. The PESF of rosemary and sage showed higher antioxidative effects than butylated hydroxytoluene(BHT), and indicated predominant metal ion-scavenging effect in PESF-refined sardine oil systems.

• Fashion & Textile Research Journal
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• v.22 no.1
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• pp.119-129
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• 2020

Unlike synthetic dyes, natural dyes do not affect the human body or create atmosphere pollution that are also mothproof, antibiotic and sterilized. This study examined the changes in dye adsorption properties according to mordant types and mordanting method to qualify trends using sage and rosemary extracts. Dyeability of sage extract is often similar to rosemary extract regardless of dyeing conditions. Dyeing properties of herb colorants on cotton, silk and wool fiber and effect of dyeing conditions on dye uptake were also compared. Dyed fabric showed a yellowish color and the dyeing affinity was somewhat good with rosemary extract. The surface color of the dyed fabrics was darkened by mordant treatment. The K/S value of herb colorants of protein fiber was higher than cellulose fiber. The concentration of mordant having the highest dyeing affinity was different from the mordant type. Regardless of the type of fiber, the K/S value of premordanting was the highest in mordanting method, and the K/S value of simultaneous mordanting indicated no noticeable mordant effect. The fastness of washing of silk fabric was reduced the most by mordant treatment. The lightfastness was reduced in Al mordant treatment regardless of the type of fiber. The lightfastness of wool increased somewhat by mordant treatment.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.159-165
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• 2011

Rosmarinus officinalis extracts had a significant antimicrobial activity against Helicobacter pyori. Total phenolic contents and inhibition zone of rosemary extracts were estimated to be 25.7 mg/g and 14 mm at $200{\mu}g/mL$ of phenolic contents, respectively. The Sephadex LH-20 and MCI-gel CHP-20 column chromatographic separations for the phenolic extracts from R. officinalis leaves led to isolation of five acids, whose structures were determined as protocatechuic acid (A), coumaric acid (B), caffeic acid (C), chlorogenic acid (D), and rosmarinic acid (E), from interpretation of spectroscopic data including nagative fast atom bombardment (FAB)-mass, $^1H$-NMR, $^{13}C$-NMR, and IR. All isolated compounds were tested for antimicrobial activity against H. pyori. The purified single compound showed less antimicrobial activity against H. pylori than the mixed purified compounds, which generate A+B, A+E, C+D, C+E (each $200{\mu}g/disc$) excellent as large clear zone by synergy effect. These results indicate rosemary extracts are preventive agents against H. pyori.

• Korean Journal of Plant Resources
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• v.32 no.6
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• pp.633-643
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• 2019

Long-term ultraviolet (UV) exposure accelerates the phenomenon of skin photo-aging by activating collagenase and elastase. In this study, we aimed to investigate the effects of a combination of grapefruit and rosemary extracts (cG&Re) on UVB-irradiated damage in HaCaT cells and dorsal mouse skin. In HaCaT cells, cG&Re recovered UVB-reduced cell viability and inhibited protein expression of mitogen-activated protein kinases (MAPKs), such as extracellular signal-regulated kinases (p-Erk), c-Jun N-terminal kinases (p-JNK), and a class of MAPKs (p-P38). Also, cG&Re suppressed UVB-induced collagen and elastin degradation by decreasing matrix metalloproteinases (MMPs) and nuclear factor kappa light chain enhancer of activated B cells (NF-κB) expression, which is a transcription factor. Similar results were observed in dorsal mouse skin. Taken together, our data indicate that cG&Re prevent UVB-induced skin photo-aging due to collagen/elastin degradation via activation of MAPKs, MMPs, and the NF-κB signaling pathway in vitro and in vivo.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.320-327
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• 2008

The principal objective of this study was to assess the storage characteristics of the maejakgwa to which herb extracts had been added. Moisture was highest in the rosemary sample, and significantly so. Ash and crude fat levels were highest to a significant degree in the olive and rosemary samples. Crude protein was shown to be significantly high in the rosemary and lavender samples. With regard to our mineral analysis, the rosemary sample evidenced the highest mineral levels, at 1,143.6 mg/100g. In the case of rosemary, lavender, thyme, lemon balm and olive-added samples, the Ca, K and P contents were found to be the highest. A total of 16 amino acids was detected. The rosemary sample had the highest levels, at 9,897.8 mg/100g. With regard to free sugar content, glucose, fructose and sucrose levels were significantly higher. As the result of our measurements of the storage period. However, the rising tendency resulted in a significant difference observed 6 days later. When we assessed changes according to the quantity of herbs added, the acid value was shown to be significantly lower in the group with a 2% addition than in the control, which suggested that the storage characteristics in herbs could be enhanced. With regard to the change in TBA, according to the passage of the storage period, the TBA value increased significantly in all the groups with added herbs. When we assessed the changes according to the amount of herbs added, much lower values were observed in the group with addition than the control, which suggests that the storage characteristics could be enhanced by the addition of herbs. In particular, a high level of anti-oxidative activity was observed in the group to which 2% herbs had been added.